Turkey sweet-sour with apricots and cashew nuts

Name: Turkey sweet-sour with apricots and cashew nuts
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 TABLESPOON Cornstarch; 1/4 l Orange juice; 2 TABLESPOONS Soy sauce; 3 TABLESPOONS White wine vinegar; 2 TABLESPOONS Sugar; 200 g Basmati rice; 7-10 Tbsp salt and pepper; 2 Onions (e.g. red); 1 piece(s) (approx. 30 g) Ginger; 5–6 ripe apricots; 600 g Organic turkey breast; 2 TABLESPOONS Cashew nuts; 2 TABLESPOONS Oil; 7-10 Tbsp some coriander leaves

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 TABLESPOON Cornstarch
1/4 l Orange juice
2 TABLESPOONS Soy sauce
3 TABLESPOONS White wine vinegar
2 TABLESPOONS Sugar
200 g Basmati rice
7-10 Tbsp salt and pepper
2 Onions (e.g. red)
1 piece(s) (approx. 30 g) Ginger
5–6 ripe apricots
600 g Organic turkey breast
2 TABLESPOONS Cashew nuts
2 TABLESPOONS Oil
7-10 Tbsp some coriander leaves

Directions

1
For the sweet and sour sauce, stir the starch and 4 tablespoons of orange juice until smooth. Boil up the rest of the orange juice, soy sauce, vinegar and sugar. Stir in starch and simmer for 2-3 minutes. Cook rice in boiling salted water according to package instructions.
2
Peel onions and cut them into rings. Peel ginger and grate finely. Wash, halve and stone the apricots and cut them into thin slices. Wash turkey meat, dab dry and cut into thin strips.
3
Roast the cashew nuts in a wok or large pan without fat and take them out. Heat the oil in the wok. Fry the meat for 2-3 minutes. Fry the onions and ginger briefly. Season with salt and pepper.
4
Add sweet and sour sauce and apricots, bring to the boil, simmer for 1-2 minutes while stirring. Season to taste with salt, pepper and possibly sugar. Stir in cashews, sprinkle with coriander. Add rice.